Quantitative Comparison of Volatiles in Vapor Infused Gin versus Steep Infused Gin Distillates

Influence of distillation parameters on the extraction of Juniperus communis L . in vapour infused gin

“…The method of quantification used an AOC 5000 auto sampler coupled to a GCMS‐QP2010 Ultra (Shimadzu, Kyoto, Japan). The sampling was carried out using a 65 μm PDMS/DVB solid phase microextraction fibre (SPME) from Supelco (Bellefonte, USA) and for the separation a HP5MS (30 m x 0.25 mm x 0.25 um) column from Agilent (Santa Clara, USA) was used . Each sample was diluted to 8% ABV using distilled water.…”

“…Distillations were performed in laboratory glassware as described previously . The experimental setup consisted of a glass extraction funnel with a vapour chamber and a support for the botanical material, copper gauze and 100 mesh (0.11mm) (Figure ).…”

“…In vapour infusion, botanicals are placed into a basket or chamber, which can either be placed inside the pot still or externally before the condenser. A recent comparison of the two methods showed that vapour infusion resulted in higher extraction of monoterpenes than steep infusion . The mix of ethanol‐water vapour passes through the plant material and extracts the desired flavour compounds , characterised by: Entrance of the solvent into the plant matrix Solubilisation of compound/thermal oil exudation from the plant Transport of compounds to the outside Vapour‐liquid equilibrium at the surface layer Vapourisation …”

Key Aroma Compounds in Two Bavarian Gins

“…A study investigating the influence of distillation parameters by comparing six different gins revealed that the use of a greater amount of botanicals during distillation led to higher intensity ratings of sensory descriptors [9]. In terms of their volatile chemical constituents, several studies utilized GC-MS to examine the predominant compounds, whereby monoterpenes were the most frequently identified compounds, assigned mainly to juniper and coriander oil [9][10][11][12][13]. Semi-quantitative analysis of the volatile fractions of distilled gins identified 70 volatile substances, also predominantly monoterpenes, as well as sesquiterpenes, and their oxygenated derivatives [14].…”

“…In terms of sampling, the extraction of volatiles in gin may be performed via liquid-liquid extraction [10,15], which was found to be most suitable for GC-O analysis using dichloromethane [15]. For GC-MS analysis of gin volatiles, headspace solid-phase micro-extraction (HS-SPME) [8,9,13,14] or stir-bar sorptive extraction (SBSE) [12] have been applied. A study comparing the application of headspace sorptive extraction (HSSE), SBSE and SPME (albeit of volatiles from Arabica coffee), observed higher recoveries using HSSE or SBSE than via SPME due to the high amount of sorbent applied [25].…”